26+ Delicious Fall Salad Recipes to Try This Season

Fall is the season of vibrant colors, cozy flavors, and bountiful harvests — and what better way to celebrate than with fresh, flavorful salads that showcase the best produce of the season?

From roasted root vegetables and crisp apples to hearty grains and toasted nuts, fall salads combine textures and tastes that are both comforting and refreshing.

Whether you’re looking for a light lunch, a stunning side dish, or something to brighten up your dinner table, these 26+ fall salad recipes offer a delicious way to enjoy the richness of autumn’s bounty.

26+ Delicious Fall Salad Recipes to Try This Season

With these 26+ fall salad recipes in your culinary toolkit, you can effortlessly add seasonal flair and nutritious ingredients to your meals.

Whether you prefer warm, hearty salads or crisp, fresh combinations, fall’s diverse produce lends itself beautifully to endless variations.

Embrace the flavors and textures of the season, and let these salads inspire you to create meals that are as nourishing as they are delicious all autumn long.

Harvest Apple Salad

This harvest apple salad is a vibrant mix of crisp apples, toasted nuts, and crunchy greens, dressed in a tangy maple vinaigrette.

It beautifully balances sweet, tart, and nutty flavors, making it a refreshing yet hearty choice for fall.

Perfect as a side dish or a light meal, it highlights the crispness of autumn apples alongside seasonal ingredients.

Ingredients:

• Mixed greens (such as spinach, arugula, and kale)
• 2 crisp apples, thinly sliced
• 1/2 cup toasted pecans or walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta or goat cheese

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, apple slices, toasted nuts, dried cranberries, and cheese.
2. In a small jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat evenly. Serve immediately.

This salad is a celebration of fall’s bounty, delivering crisp textures and bright, tangy flavors.

It’s both nourishing and satisfying, perfect for balancing heavier fall meals or as a vibrant lunch on its own.

Roasted Butternut Squash Salad

The roasted butternut squash salad is a warm, comforting dish combining sweet roasted squash, earthy greens, and tangy pomegranate seeds.

The addition of toasted pumpkin seeds adds a lovely crunch, while a balsamic glaze ties all the flavors together. This salad embodies the cozy richness of fall with every bite.

Ingredients:

• 4 cups baby spinach or mixed greens
• 3 cups butternut squash, peeled and cubed
• 1/3 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled goat cheese

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with a little olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized. Let cool slightly.
2. In a large bowl, combine spinach, roasted squash, pomegranate seeds, pumpkin seeds, and goat cheese.
3. Whisk olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle over salad and toss gently. Serve warm or at room temperature.

This salad balances sweet, savory, and tangy notes, showcasing fall’s rich flavors with a fresh twist.

It’s perfect for a side or a light main dish that feels both elegant and wholesome.

Pear Walnut Salad

Pear walnut salad is a crisp, refreshing mix of peppery arugula, juicy pears, and crunchy walnuts, dressed in a zesty citrus vinaigrette.

The addition of shaved Parmesan adds a creamy saltiness, making this salad a perfect harmony of textures and flavors for the fall season.

Ingredients:

• 4 cups arugula
• 2 ripe pears, sliced thin
• 1/2 cup toasted walnuts
• 1/4 cup shaved Parmesan cheese

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine arugula, sliced pears, toasted walnuts, and Parmesan.
2. Whisk together olive oil, lemon juice, honey, salt, and pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat. Serve immediately.

This salad highlights the freshness of fall produce with a perfect balance of peppery greens, sweet fruit, and crunchy nuts.

It’s an ideal side dish to brighten heavier fall meals or serve as a light, nutritious lunch.

Cranberry Pecan Salad

Cranberry pecan salad is a delightful fall salad that brings together the tartness of dried cranberries, the crunch of toasted pecans, and the peppery bite of fresh mixed greens.

Tossed with a citrusy vinaigrette, this salad offers a refreshing contrast to warm autumn dishes and celebrates seasonal flavors with every bite.

Ingredients:

• Mixed greens (such as spinach, arugula, and romaine)
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans
• 1/4 cup crumbled blue cheese or feta
• 1 apple, thinly sliced (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, dried cranberries, toasted pecans, cheese, and apple slices if using.
2. Whisk together olive oil, orange juice, apple cider vinegar, honey, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently. Serve immediately.

This salad is a perfect balance of sweet, tangy, and savory flavors, making it an ideal accompaniment to rich fall meals or a light and nutritious lunch option.

Roasted Beet and Goat Cheese Salad

Roasted beet and goat cheese salad is a visually stunning and flavorful dish that highlights the earthy sweetness of beets paired with creamy goat cheese.

Tossed with peppery arugula and a balsamic vinaigrette, it’s a sophisticated yet simple salad that embodies the best of fall’s harvest.

Ingredients:

• 3 medium beets, roasted and sliced
• 4 cups arugula or mixed greens
• 1/3 cup crumbled goat cheese
• 1/4 cup toasted walnuts or pecans

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast beets by wrapping them in foil and baking at 400°F (200°C) for about an hour until tender. Peel and slice once cooled.
2. In a large bowl, combine arugula, roasted beets, goat cheese, and nuts.
3. Whisk olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
4. Drizzle dressing over salad and toss gently. Serve immediately.

This salad is a wonderful mix of textures and flavors, with the sweetness of beets complementing the tangy cheese and crunchy nuts—a fall classic that’s sure to impress.

Warm Brussels Sprouts Salad

Warm Brussels sprouts salad is a hearty and flavorful dish featuring sautéed Brussels sprouts, toasted almonds, and crispy bacon bits.

Tossed with a mustard vinaigrette, this salad combines bitter, savory, and nutty flavors that are perfect for the autumn season.

Ingredients:

• 4 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 1/3 cup toasted almonds
• 4 slices bacon, cooked and crumbled
• 1 small red onion, thinly sliced

For the dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add Brussels sprouts and cook until browned and tender, about 8–10 minutes.
2. In a large bowl, combine cooked Brussels sprouts, toasted almonds, bacon, and red onion.
3. Whisk together Dijon mustard, apple cider vinegar, honey, salt, and pepper.
4. Toss the salad with the dressing while still warm and serve immediately.

This warm salad is a fantastic side dish or light meal for fall, combining robust textures and bold flavors that celebrate the season’s best produce.

Sweet Potato Kale Salad

Sweet potato kale salad is a vibrant and nutrient-packed dish that brings together roasted sweet potatoes, hearty kale, and crunchy pumpkin seeds.

Tossed with a zesty lemon-tahini dressing, this salad is both satisfying and refreshing—a perfect way to enjoy fall flavors with a healthy twist.

Ingredients:

• 3 cups chopped kale, stems removed
• 2 cups roasted sweet potatoes (cubed)
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries

For the dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Massage the kale with a pinch of salt to soften it.
2. In a large bowl, combine kale, roasted sweet potatoes, pumpkin seeds, and dried cranberries.
3. Whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
4. Toss the salad with the dressing until everything is well coated. Serve chilled or at room temperature.

This salad delivers a wonderful mix of creamy, crunchy, and tangy elements that celebrate the best of autumn produce.

It’s perfect as a side or a wholesome main for lunch or dinner.

Autumn Pear and Arugula Salad

Autumn pear and arugula salad balances the peppery bite of fresh arugula with the juicy sweetness of ripe pears and the crunch of candied pecans.

A honey-Dijon dressing adds just the right touch of tang and sweetness, making this salad a deliciously elegant fall dish.

Ingredients:

• 4 cups arugula
• 2 ripe pears, thinly sliced
• 1/3 cup candied pecans
• 1/4 cup shaved Parmesan cheese

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss arugula, sliced pears, candied pecans, and Parmesan.
2. Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently. Serve immediately.

This salad’s mix of sweet, spicy, and nutty flavors creates a beautiful balance, making it a standout addition to any autumn meal or holiday table.

Warm Farro and Roasted Vegetable Salad

Warm farro and roasted vegetable salad is a hearty and wholesome fall salad featuring nutty farro, roasted root vegetables, and a lemony herb dressing.

It’s a comforting dish that’s perfect for cooler days, offering plenty of texture and seasonal flavor in every bite.

Ingredients:

• 1 cup farro, cooked
• 2 cups roasted root vegetables (carrots, parsnips, beets)
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted walnuts

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked farro, roasted vegetables, parsley, and toasted walnuts.
2. Whisk olive oil, lemon juice, Dijon mustard, salt, and pepper until well blended.
3. Pour dressing over the salad and toss gently while the salad is still warm. Serve immediately.

This salad combines hearty grains with sweet roasted veggies and fresh herbs, making it a satisfying and nutrient-rich option for fall lunches or dinner sides.

Roasted Brussels Sprout and Apple Salad

Roasted Brussels sprout and apple salad is a deliciously crunchy and sweet combination that celebrates the best of fall produce.

The caramelized Brussels sprouts add a savory depth, while crisp apples provide a refreshing contrast.

Tossed with a tangy mustard vinaigrette, this salad is perfect as a side or light main course.

Ingredients:

• 4 cups Brussels sprouts, halved
• 2 apples, thinly sliced
• 1/3 cup toasted pecans
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until caramelized. Let cool slightly.
2. In a large bowl, combine roasted Brussels sprouts, apples, pecans, and cranberries.
3. Whisk together Dijon mustard, apple cider vinegar, maple syrup, olive oil, salt, and pepper until emulsified.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This salad perfectly balances sweet, savory, and tangy flavors with a variety of textures, making it a standout dish that captures the essence of fall.

Warm Farro and Butternut Squash Salad

Warm farro and butternut squash salad is a comforting and hearty dish that combines nutty farro with sweet roasted butternut squash and fresh herbs.

Finished with a lemony dressing, this salad is a perfect fall side that’s both nutritious and satisfying.

Ingredients:

• 1 cup farro, cooked
• 3 cups butternut squash, cubed and roasted
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pumpkin seeds
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast butternut squash cubes at 400°F (200°C) for 25-30 minutes until tender and caramelized.
2. In a large bowl, combine cooked farro, roasted squash, parsley, and pumpkin seeds.
3. Whisk olive oil, lemon juice, honey, salt, and pepper until blended.
4. Toss dressing with salad while warm and serve.

This salad offers a delightful mix of sweet, nutty, and fresh flavors that celebrate fall’s bounty in a wholesome, comforting way.

Pomegranate and Spinach Salad

Pomegranate and spinach salad is a bright, colorful dish perfect for fall gatherings.

The juicy pomegranate seeds add bursts of sweetness, while spinach provides a fresh, leafy base.

Topped with toasted walnuts and a citrus vinaigrette, this salad feels both festive and nourishing.

Ingredients:

• 5 cups fresh spinach leaves
• 1/2 cup pomegranate seeds
• 1/3 cup toasted walnuts
• 1/4 cup crumbled feta cheese

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spinach, pomegranate seeds, walnuts, and feta cheese.
2. Whisk olive oil, orange juice, apple cider vinegar, honey, salt, and pepper until emulsified.
3. Drizzle dressing over salad and toss gently before serving.

This salad brings a refreshing mix of textures and flavors, with the sweetness of pomegranate and the creaminess of feta balancing perfectly for a satisfying fall salad experience.

Autumn Beet and Citrus Salad

Autumn beet and citrus salad is a vibrant and refreshing way to enjoy seasonal produce.

The earthy sweetness of roasted beets pairs beautifully with the bright, zesty flavors of oranges and grapefruit.

Tossed with peppery arugula and a light vinaigrette, this salad is a colorful celebration of fall’s bounty.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 4 cups arugula
• 1/4 cup toasted almonds

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast beets wrapped in foil at 400°F (200°C) for about 1 hour until tender. Peel and slice once cooled.
2. In a large bowl, combine arugula, beets, orange and grapefruit segments, and toasted almonds.
3. Whisk olive oil, lemon juice, honey, salt, and pepper until emulsified.
4. Drizzle dressing over the salad and toss gently before serving.

This salad delivers a perfect balance of sweet, tangy, and earthy flavors, with a lovely mix of textures that make it a standout fall dish.

Roasted Sweet Potato and Black Bean Salad

Roasted sweet potato and black bean salad is a hearty, nutrient-rich dish perfect for fall.

The sweetness of the roasted potatoes contrasts wonderfully with the smoky black beans, while fresh cilantro and a lime dressing add brightness and zest.

It’s a satisfying salad that works well as a main or side.

Ingredients:

• 3 cups roasted sweet potatoes, cubed
• 1 can black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup red onion, finely chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Roast sweet potatoes at 400°F (200°C) for 25-30 minutes until tender and caramelized.
2. In a large bowl, combine sweet potatoes, black beans, bell pepper, cilantro, and red onion.
3. Whisk olive oil, lime juice, cumin, salt, and pepper together.
4. Toss dressing with salad and serve warm or at room temperature.

This salad is a hearty and flavorful option that’s perfect for fall lunches or dinner sides, with layers of sweet, smoky, and fresh flavors.

Warm Farro and Roasted Cauliflower Salad

Warm farro and roasted cauliflower salad combines nutty farro grains with tender, caramelized cauliflower and a tangy tahini dressing.

It’s a wholesome and comforting salad that’s perfect for cool fall evenings or as a satisfying side dish.

Ingredients:

• 1 cup farro, cooked
• 4 cups cauliflower florets, roasted
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pine nuts

For the dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Roast cauliflower florets at 425°F (220°C) for 20-25 minutes until golden and tender.
2. In a large bowl, combine cooked farro, roasted cauliflower, parsley, and pine nuts.
3. Whisk tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth.
4. Toss dressing with salad while warm and serve immediately.

This salad offers a rich, creamy dressing balanced by roasted vegetables and hearty grains, making it a nourishing and flavorful fall dish.

Spiced Roasted Pumpkin Salad

Spiced roasted pumpkin salad is a flavorful and colorful way to enjoy fall’s iconic squash.

Roasted pumpkin cubes are seasoned with warming spices like cinnamon and cumin, then paired with peppery arugula, toasted seeds, and a honey-lime dressing.

This salad is both sweet and savory, perfect as a seasonal side or light meal.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 4 cups arugula
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1/4 cup crumbled feta cheese

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with cinnamon, cumin, olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large bowl, combine arugula, roasted pumpkin, toasted pepitas, and feta.
3. Whisk together olive oil, lime juice, honey, salt, and pepper for the dressing.
4. Drizzle dressing over salad and toss gently before serving.

This salad celebrates fall flavors with its blend of warm spices, fresh greens, and crunchy textures, making it a delicious and nutritious choice for autumn.

Warm Lentil and Kale Salad

Warm lentil and kale salad is a hearty and nutritious option for fall, combining earthy lentils with tender sautéed kale and sweet roasted carrots.

Tossed with a mustard vinaigrette, it’s a satisfying salad that works well as a main course or a robust side dish.

Ingredients:

• 1 cup cooked green or brown lentils
• 3 cups kale, stems removed and chopped
• 2 carrots, peeled and roasted
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil

For the dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast carrots at 400°F (200°C) for 20–25 minutes until tender.
2. In a skillet, heat olive oil and sauté kale and red onion until wilted and soft.
3. In a large bowl, combine cooked lentils, roasted carrots, and sautéed kale mixture.
4. Whisk Dijon mustard, apple cider vinegar, honey, salt, and pepper together.
5. Toss dressing with salad and serve warm.

This salad is a wonderful balance of textures and flavors, offering warmth, earthiness, and a hint of sweetness perfect for fall meals.

Fennel and Orange Salad

Fennel and orange salad is a crisp and refreshing fall salad that combines the anise-like crunch of fennel with juicy, sweet citrus segments.

Topped with toasted almonds and dressed in a light vinaigrette, it’s a simple yet elegant salad that brightens up any autumn table.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 2 oranges, peeled and segmented
• 1/4 cup toasted sliced almonds
• 4 cups mixed greens (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sliced fennel, orange segments, and mixed greens if using.
2. Toss with toasted almonds.
3. Whisk olive oil, white wine vinegar, honey, salt, and pepper until emulsified.
4. Drizzle dressing over salad and toss gently before serving.

This salad’s bright flavors and crisp textures make it a refreshing contrast to heartier fall dishes, perfect for adding freshness to your seasonal meals.

Warm Roasted Cauliflower Salad

Warm roasted cauliflower salad combines tender, caramelized cauliflower with crunchy toasted hazelnuts and fresh parsley, all tossed in a tangy lemon vinaigrette.

This hearty salad offers comforting textures and bright flavors that make it a perfect fall side or light main dish.

Ingredients:

• 4 cups cauliflower florets
• 1/3 cup toasted hazelnuts, chopped
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large bowl, combine roasted cauliflower, toasted hazelnuts, and parsley.
3. Whisk lemon juice, Dijon mustard, honey, olive oil, salt, and pepper until emulsified.
4. Drizzle dressing over salad and toss gently. Serve warm.

This salad is a lovely blend of roasted earthiness and bright citrus notes, with the nuts adding a satisfying crunch—a perfect dish for cozy fall evenings.

Autumn Kale and Quinoa Salad

Autumn kale and quinoa salad is a nutrient-dense and flavorful salad featuring hearty kale, fluffy quinoa, roasted butternut squash, and dried cranberries.

Tossed with a maple Dijon dressing, it offers a sweet-savory balance ideal for fall lunches or dinner sides.

Ingredients:

• 3 cups chopped kale, stems removed
• 1 cup cooked quinoa
• 2 cups roasted butternut squash cubes
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Massage kale with a pinch of salt to soften.
2. In a large bowl, combine kale, quinoa, roasted squash, cranberries, and pecans.
3. Whisk olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until smooth.
4. Toss salad with dressing and serve chilled or at room temperature.

This salad is hearty and sweet with a touch of tang, making it a delicious and wholesome way to enjoy fall’s best ingredients.

Spicy Roasted Carrot and Chickpea Salad

Spicy roasted carrot and chickpea salad features sweet carrots and protein-packed chickpeas roasted with smoky spices, combined with fresh greens and a cooling yogurt dressing.

It’s a vibrant and satisfying salad that’s perfect for autumn meals.

Ingredients:

• 4 cups sliced carrots
• 1 can chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 4 cups mixed greens
• 1/4 cup chopped fresh cilantro

For the dressing:

• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25 minutes until tender and slightly crisp.
2. In a large bowl, combine mixed greens and cilantro.
3. Whisk yogurt, lemon juice, garlic, salt, and pepper until smooth.
4. Toss roasted carrots and chickpeas with greens, drizzle with yogurt dressing, and serve.

This salad balances smoky warmth and creamy coolness, delivering a bold and comforting flavor perfect for fall menus.

Maple Roasted Sweet Potato Salad

Maple roasted sweet potato salad combines the natural sweetness of roasted sweet potatoes with crisp spinach, crunchy pecans, and tart dried cranberries.

Tossed in a warm maple Dijon dressing, this salad perfectly captures the flavors of fall in a hearty and satisfying dish.

Ingredients:

• 3 cups sweet potatoes, peeled and cubed
• 4 cups fresh spinach
• 1/3 cup toasted pecans
• 1/4 cup dried cranberries

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with a little olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large bowl, combine spinach, roasted sweet potatoes, pecans, and cranberries.
3. Whisk olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
4. Drizzle dressing over the salad and toss gently before serving.

This salad offers a delicious balance of sweet, tangy, and crunchy elements that make it an ideal fall side or light main.

Warm Farro and Mushroom Salad

Warm farro and mushroom salad is a savory and comforting fall dish featuring nutty farro, sautéed mushrooms, and fresh herbs.

Finished with a garlic-lemon vinaigrette, this salad is hearty enough to serve as a main or alongside your favorite autumn entrees.

Ingredients:

• 1 cup farro, cooked
• 3 cups mixed mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until mushrooms are browned and tender.
2. In a large bowl, combine cooked farro, sautéed mushrooms, and parsley.
3. Whisk olive oil, lemon juice, salt, and pepper to make the dressing.
4. Toss the salad with the dressing and serve warm.

This earthy salad highlights the rich flavors of fall and provides a satisfying, wholesome meal or side.

Roasted Beet and Citrus Salad

Roasted beet and citrus salad is a refreshing and colorful fall salad that pairs the earthy sweetness of roasted beets with bright citrus segments.

Topped with toasted walnuts and a honey mustard dressing, this salad is both elegant and full of vibrant flavors.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 oranges, peeled and segmented
• 1/4 cup toasted walnuts
• 4 cups mixed greens

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Roast beets at 400°F (200°C) for about 1 hour until tender. Peel and slice once cooled.
2. In a large bowl, combine mixed greens, roasted beets, orange segments, and toasted walnuts.
3. Whisk olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper until emulsified.
4. Drizzle dressing over salad and toss gently before serving.

This salad balances sweet, tart, and nutty flavors perfectly, making it a delightful addition to any fall meal.

Warm Roasted Carrot and Quinoa Salad

Warm roasted carrot and quinoa salad combines sweet caramelized carrots with fluffy quinoa and fresh herbs, tossed in a zesty lemon dressing.

This hearty salad offers a perfect balance of textures and flavors, making it an ideal fall meal or side dish.

Ingredients:

• 3 cups roasted carrots, sliced
• 1 cup cooked quinoa
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted almonds

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast carrots at 400°F (200°C) for 25-30 minutes until tender and caramelized.
2. In a large bowl, combine roasted carrots, cooked quinoa, parsley, and toasted almonds.
3. Whisk olive oil, lemon juice, honey, salt, and pepper until smooth.
4. Toss salad with dressing and serve warm or at room temperature.

This salad is a comforting and flavorful way to enjoy fall vegetables with a nutritious grain base.

Spicy Roasted Cauliflower Salad

Spicy roasted cauliflower salad features tender roasted cauliflower florets seasoned with chili and cumin, paired with fresh cilantro and a cooling yogurt dressing.

The combination of smoky spice and creamy dressing makes this salad a flavorful and satisfying fall dish.

Ingredients:

• 4 cups cauliflower florets
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 cup chopped fresh cilantro
• 1/2 cup plain Greek yogurt

For the dressing:

• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Toss cauliflower florets with olive oil, chili powder, cumin, salt, and pepper. Roast at 425°F (220°C) for 25 minutes until tender and slightly charred.
2. In a bowl, mix Greek yogurt, lemon juice, garlic, salt, and pepper.
3. Toss roasted cauliflower with cilantro and yogurt dressing. Serve warm or chilled.

This salad offers a spicy kick balanced by creamy tanginess, making it a great side or light meal in cooler weather.

Conclusion

Fall salads are proof that eating healthy doesn’t have to be boring or bland. These 26+ recipes bring together the best of autumn’s harvest with bold flavors, satisfying textures, and vibrant colors that make every bite a celebration. From family dinners to holiday gatherings, these salads will elevate your fall menu and keep your taste buds excited as the seasons change.